And yes, I actually made this vegan! My favorite baked oatmeal with all the taste and aromas of holiday time. Pumpkin, eggnog, cranberries, cinnamon….
The recipe comes out of my trying various brands of “holiday nog” (that is vegan versions of egg nog). Years ago Kirk loved Silk brand nog so I picked up a quart but it seems they have changed it? It was so thin! Thinner than soy milk even! I had that feeling due to it being so thin bodied it wouldn’t get drunk so I needed a way to use it up and I decided to use it in our baked oatmeal. Perfect use for it, the flavor of the nog works well.
Pumpkin Nog Baked Oatmeal
• 3 cups old-fashioned oats
• ½ cup brown sugar, packed
• ¾ cup dried cranberries
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 cup Silk soy nog (or any similar type)
• 3 Tbsp ground flax-seed meal
• 9 Tbsp cool water
• ½ cup canned pumpkin purée
• 2 tsp pure vanilla extract
Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.
In a large mixing bowl combine the oats through cranberries.
In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.
Scrape into the prepared baking dish and bake for 40 minutes.
Eat warm or let cool and chill in the refrigerator. I cut into 4 squares and put each on a microwave safe plate and then wrap.
Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).